On a cool, rainy September evening, I was craving some comfort food, so decided to make this risotto recipe. I had been wanting to try my hand at risotto for quite a while now. And, I had a pound of mushrooms in the fridge from my Tuesday trek to Root's that needed to be used. Yum!! It provided the comfort I was hungering for and then some. It never occurred to me to take a picture until after I had devoured it (I did cut the recipe in thirds!)....
Gourmet Mushroom Risotto
6 c. chicken broth, divided
3 T. olive oil, divided
1 lb. portobello mushrooms, thinly sliced*
1 lb. white mushrooms, thinly sliced
2 shallots, diced*
1 1/2 c. Arborio rice**
1/2 c. dry white wine*
sea salt to taste
freshly ground black pepper to taste
3 T. finely chopped chives
4 T. butter
1/3 c. freshly grated Parmesan cheese
In a small saucepan, warm broth over low heat.
Warm 2 T. olive oil in a large saucepan over med-high heat. Stir in mushrooms and cook until soft, about 3 min. Remove mushrooms and their liquid and set aside.
Add 1 T. olive oil to skillet and stir in shallots. Cook 1 min. Add rice, stirring to coat with oil, about 2 min. When rice has taken on a pale, golden color, pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 c. broth to the rice, and stir until broth is absorbed. Continue adding broth 1/2 c. at a time, stirring continuously, until liquid is absorbed and rice is al dente, about 15-20 min.
Remove from heat; stir in mushrooms with their liquid, butter, chives and Parmesan. Season with salt and pepper to taste.
I used only white mushrooms instead of the two varieties. I didn't have any shallots on hand, so I substituted 1 part garlic to 2 parts onion. And, I skipped the white wine. Still, a great recipe!
**The Arborio rice is the secret to the creamy, risotto texture.